Risotto with Casciotta D’Urbino DPO cheese and white truffle
To recognize signs and symptons. Pay attention at little details, talking about small things.
That’s my job.
Nevertheless something always slips away from check , that’s inevitable.
So now I’m thinking to all I have not seen and understood, to all I‘ve lost. We go on as we will be eternal, we waste people and things. We don’t give importance to all is inside books page and time going away.
We go on ignoring the details. They look like something we don’t understand. At the end we actually fall in love with details.
So people say, and I trust on it.
As in love affairs, also in cooking, details make the difference. Chef Andrea Mainardi knows very well it, that’s the reason why he addes little slices of White truffle to embellish a fantastic risotto!
Lorenza
Prepare vegetable broth with water, salt, celery, carrot and onion and cook it for 40 minutes. Toast the rice for 15 seconds, then cover it with vegetable broth and ultimate the cooking. Meanwhile put the wine inside a pot together with onion and cook for 10 minutes; once ready, put this sauce with the rice. Turn the stove off and proceed to whip the rice by adding the Casciotta D’Urbino DPO cheese, the dried figs, the T&C Butter and white truffle, a little bit of balsamic vinegar and a lot of Parmigiano Reggiano cheese. If you like you can garnish the plate with some slices of fresh white truffle (Tuber magnatum Pico).
INGREDIENTS FOR 4 PEOPLE
320 g rice
80 g T&C Butter and white truffle
½ glass of white wine
½ onion
200 g Casciotta d’Urbino DPO cheese
8 dried figs
5 ml balsamic vinegar
1 lt water
1 onion, 1 celery, 1 carrot
salt as required
30 g Parmigiano Reggiano cheese
Chef
Andrea Mainardi
Born in Lombardia region, then he was host at “La...
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